Walnut-Cranberry Pie Recipe

Name: Walnut-Cranberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for double-crust pie (9 inches); 1 tablespoon cornstarch; 1/4 cup water; 3/4 cup sugar; 3/4 cup light corn syrup; 1 teaspoon grated lemon zest; 1 package (12 ounces) fresh or frozen cranberries; 1/2 cup raisins; 1/2 cup chopped walnuts; 2 tablespoons butter

Servings: persons

Pastry for double-crust pie (9 inches)
1 tablespoon cornstarch
1/4 cup water
3/4 cup sugar
3/4 cup light corn syrup
1 teaspoon grated lemon zest
1 package (12 ounces) fresh or frozen cranberries
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons butter

1
Line a 9-in. pie plate with bottom crust; trim to 1 in. beyond edge of plate. Set remaining pastry aside. Refrigerate until ready to fill.
2
In a large saucepan, combine cornstarch and water until smooth. Stir in the sugar, corn syrup and lemon zest; bring to a boil over medium heat. Add cranberries and raisins; cook and stir for 4-6 minutes or until the berries pop. Remove from the heat; stir in walnuts and butter. Cool completely. Pour into crust.
3
Roll out remaining pastry; make a lattice or decorative crust. Seal or flute edges. Bake at 425u00b0 for 30-40 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Pastry for double-crust pie (9 inches), 1 tablespoon cornstarch, 1/4 cup water, 3/4 cup sugar, and more.

Yes, Walnut-Cranberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Walnut-Cranberry Pie

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